How to Make Pavlova

Lemon Curd Cream Pavlova Recipe

Pavlova
150g egg whites, at room temperature
220g caster sugar
2 tsp white vinegar
1 tsp vanilla extract
2 tsp corn starch

Lemon curd cream
400ml thickened cream
1/2 cup homemade lemon curd - recipe on my website

Extra
1/2 cup homemade lemon curd
Rose petals

✨Preheat fan forced oven to 100°C. Add the egg whites to the bowl of a stand mixer. Whisk on low until foamy, then increase to medium until soft peaks form.
✨Add the caster sugar 1 tbsp at a time. Increase speed to high and whisk for 8 minutes, or until stiff peaks form and there are no grains of sugar dispersed in the mixture. Test this by rubbing some of the meringue between your thumb and index finger.
✨Now add the vinegar and vanilla. Mix for a further 10 seconds until just combined.
Add the corn flour and fold into the egg whites with a large metal spoon.
✨Line a baking tray with baking paper, using some of the meringue as glue to stick down. Pile the meringue in the middle, then lightly and evenly distribute into a dome, about 15cm in diameter. Scope out a little from the middle, to create a shallow volcano cavity, then add back to the sides and evenly distribute. Once smooth, using a butter knife or small palette knife, glide up the surface and across the top of the pavlova on a slight angle for form a striped pattern. Clean up the cavity if necessary, then bake in the oven for 1 hour and 45 minutes.
✨Turn the oven off, leaving the light on, and allow to cool completely with the door closed, minimum 4 hours.
✨Beat the cream to soft peaks, then fold through the lemon curd. Gently pipe into the sides of the cavity, then top with a little more curd. Finish off with more cream, curd and rose petals. Serve immediately.

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